Tabouli Vegetarian


From the kitchen of Maureen view more

Prep time: 30 minutes plus time to m

Serving size: 8


1 cup dry bulghar wheat
1 1/2 cups boiling water
1 1/2 teaspoon salt

1/4 cup fresh lemon and/or lime juice
1 heaping teaspoon crushed, fresh garlic
1/4 cup good olive oil
1/2 teaspoon dried mint, or up to 1 tablespoon fresh mint, chopped (preferred)

1/2 cup chopped scallions (include greens)
fresh ground black pepper
2 medium Roma tomatoes, diced
1/2 packed cup freshly chopped parsley
1/2 cup or more cooked chickpeas
1/2 to 1 chopped medium green pepper (about 1/2 to 1 cup max)
1/2 cup coarsely grated carrot
1 chopped medium cucumber


You should begin to soak the bulghar at least 3 hours before serving time. It needs to thoroughly marinate and chill.

1. Combine bulghar, boiling water and salt in a bowl. Cover and let stand 15 – 20 minutes, or until bulghar is chewable.

2. Add lemon juice, garlic, oil and mint, and mix thoroughly. Refrigerate 2 to 3 hours.

3. Just before serving, add the vegetables and mix gently. Adjust seasonings to taste.

4. Garnish with Feta cheese and Kalamata olives.

5. Serves as a side dish or as a veggie sandwich with Pita bread pockets.

Credits: Moosewood Cookbook, Mollie Katzen, 1977